Look no further and bookmark this ginger Molasses cookie recipe! Fresh ginger molasses cookies are an old time holiday favorite. These cookies are soft and chewy and have the perfect amount of spice and everything nice! I love the aroma these cookies give off while baking, it totally gets me in the holiday spirit.
These cookies are perfect for sharing with others or just to enjoy at home with your family. I have to admit, these are my all-time favorite cookies. I have already baked these cookies 3 times since December because they do not last very long in my household!
Why are my ginger molasses cookies flat?
Does molasses make cookies chewy?
Yes, the moisture from the molasses helps give cookies that chewy texture.
What is the best molasses for baking cookies?
I prefer a dark molasses for this recipe because it is less sweet and has a stronger flavor than the lighter variety. I find the reduced sweetness adds a nice balance as there is already enough sugar added.
How do you store ginger molasses cookies?
Keep the baked cookies in an air tight container at room temperature for up to a week.
To freeze cookie dough, you can form the balls on a tray and put them in the freezer for around 3 hours. Then remove the tray and place the frozen balls of cookie dough in a freezer bag and leave it in the freezer. This will make it easier to bake them when you are ready.
- 2 ¼ cup all-purpose flour
- 2 tsp baking soda
- 2 tsp ground ginger
- 1 ½ tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground cardamom
- ¼ tsp nutmeg
- ½ tsp salt
- ¾ cup unsalted butter at room temperature
- 1 cup brown sugar
- 1 large egg at room temperature
- ¼ cup molasses (preferably dark molasses)
- ½ tsp vanilla extract
- Granulated sugar for coating the cookies
- Pre-heat oven to 375 degrees F.
- In a large bowl mix together all the dry ingredients: Flour, baking soda, singer, cinnamon, cloves, cardamom, nutmeg, and salt. Set aside.
- In a stand mixer bowl, beat butter and sugar until light and fluffy (approx. 3-5 minutes on medium high speed). Then add egg, molasses, and vanilla extract until well combined.
- Slowly add the dry mixture to the butter and egg mixture (1/3 cup at a time until finished). Scraping down the sides of the bowl halfway thought so that everything is well incorporated.
- Using your hands, shape cookie dough into small balls.
- Roll the balls into a bowl of sugar and place on a cookie sheet lined with parchment paper.
- Gently press the cookie down a tiny bit so it is no longer in the shape of a ball as cookies will not spread out much while baking.
- Bake for 8 minutes. Try not to over bake your cookies if you want soft and chewy cookies (they will feel soft when you remove them from the oven and that is ok).
- Let cookies cool for 5 minutes on the baking sheet before transferring them over to a cooling rack.
Too keep cookies soft and fresh, store them in an air tight container.
Looking for more holiday treats to make? Check out this Brazilian Brigadeiros recipe!